Merluzzo Al Balsamico Recipe
fresh eastern cod marinated and glazed in balsamic, black garlic and ginger served over saffron risotto with english peas
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
Saffron Risotto
Method
Marinade Preparation
- 1
Prepare the Marinade
In a bowl, combine balsamic vinegar, minced black garlic, grated ginger, olive oil, salt, and black pepper.
- 2
Marinate the Cod
Place the cod fillets in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
Cooking the Cod
- 3
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 4
Bake the Cod
Remove the cod from the marinade and place it on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the fish flakes easily with a fork.
Saffron Risotto Preparation
- 5
Prepare the Broth
In a saucepan, heat the broth and add saffron threads. Keep warm on low heat.
- 6
Sauté Aromatics
In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until translucent (about 3-4 minutes).
- 7
- 8
Add Broth Gradually
Begin adding the warm saffron broth one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 9
Finish the Risotto
Stir in the English peas, grated Parmesan cheese, and season with salt and black pepper to taste. Cook for an additional 2-3 minutes until the peas are heated through.
Assembly
- 10
Plate the Dish
Spoon a generous amount of saffron risotto onto each plate, topping it with a piece of glazed cod. Drizzle any remaining balsamic glaze from the baking sheet over the fish.
- 11
Serve
Serve immediately and enjoy your merluzzo al balsamico!
